Espresso Toffee Cookies

1.

Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper for easy cleanup.

2.

Cream the butter, brown sugar, and granulated sugar together in a mixing bowl until the mixture is light and fluffy.

3.

Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.

4.

In another bowl, whisk together the flour, baking soda, salt, and espresso powder until combined.

5.

Gradually incorporate the dry ingredients into the wet mixture, mixing well until a dough forms.

6.

Fold in the toffee bits evenly so they are distributed throughout the cookie dough.

7.

Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8.

Bake the cookies in the preheated oven for 9-11 minutes or until the edges are golden brown.

9.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

10.

Store the cookies in an airtight container for up to a week to maintain their freshness.